Paleo Authentic Jamaican Jerk Sauce
Prepare to ignite your taste buds with this Paleo Authentic Jamaican Jerk Sauce—a bold, vibrant condiment that transforms any dish into a Caribbean masterpiece. Crafted with fiery Scotch Bonnet peppers, aromatic fresh thyme, and a warm blend of allspice, nutmeg, and cinnamon, this paleo-friendly recipe skips traditional ingredients like soy sauce in favor of coconut aminos for a healthier twist. Fresh lime juice and apple cider vinegar add tangy brightness, while olive oil creates a luscious, well-rounded texture. Perfect as a marinade for meats and vegetables or as a zesty addition to your favorite dishes, this jerk sauce is quick to make and bursting with authentic Jamaican flavors. Whether you're embracing the paleo lifestyle or simply exploring bold culinary traditions, this recipe delivers unforgettable heat and complexity with every bite.
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Recipe Information
Ingredients
- 3 whole Scotch Bonnet peppers
- 6 stalks Green onions
- 4 whole Garlic cloves
- 2 tablespoons Fresh thyme
- 1 teaspoon Allspice berries
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cinnamon
- 4 tablespoons Coconut aminos
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Fresh lime juice
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil
- 2 inches Ginger root
Instructions
Remove the seeds from the Scotch Bonnet peppers and roughly chop them.
Wash and trim the green onions, then roughly chop.
Peel the garlic cloves and ginger root.
In a dry skillet, lightly toast the allspice berries over medium heat until fragrant, about 2 minutes. Allow them to cool, then grind using a spice grinder or mortar and pestle.
Place the Scotch Bonnet peppers, green onions, garlic cloves, fresh thyme, ground allspice, ground nutmeg, and ground cinnamon into a food processor or blender.
Add the coconut aminos, apple cider vinegar, fresh lime juice, sea salt, black pepper, olive oil, and peeled ginger root.
Pulse the mixture until smooth and well combined. You may need to scrape down the sides of the food processor or blender to ensure everything is incorporated.
Taste the sauce and adjust seasoning if needed. More salt or lime juice can be added according to preference.
Transfer the sauce to an airtight container and store in the refrigerator for up to one week.
Use the jerk sauce as a marinade for your favorite meats or vegetables, or as a flavorful addition to dishes during cooking.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 16.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
